NDLI: Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment

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Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment

Content Provider	Springer Nature Link
Author	Lu, Yingjian Joerger, Rolf Wu, Changqing
Copyright Year	2013
Abstract	Thymol (THY), a generally recognized as safe (GRAS) compound found in thyme oil, has inhibitory effects against foodborne pathogens including Salmonella. Hydrogen peroxide (H$_{2}$O$_{2}$) is another GRAS agent to effectively inactivate Salmonella. The aim of the current study was to develop a GRAS wash solution containing THY (or H$_{2}$O$_{2}$) and other GRAS antimicrobials (organic acids and food surfactants) that would effectively reduce Salmonella enterica on grape tomatoes and minimize cross-contamination in washing water. A systematic approach including minimum inhibitory concentration and minimum bactericidal concentration tests, inhibition zone tests, and small-scale and scaled-up tomato washing tests was used to develop such wash solutions. Grape tomatoes surface-inoculated with S. enterica Typhimurium were washed with selected solutions containing combination of 0.2 mg/ml THY, 5 % sodium dodecyl sulfate (SDS) and 2 mg/ml acetic acid (AA), 800 ppm H$_{2}$O$_{2}$, combination of 200 ppm H$_{2}$O$_{2}$ with 4 % SDS, or 200 ppm chlorine for 2 min. THY 0.2 mg/ml + SDS 5 % + AA 2 mg/ml, 800 ppm H$_{2}$O$_{2}$, or 200 ppm chlorine achieved around 7.5 log reductions of Salmonella on the tomatoes as compared to the control in tests involving 10 or 100 g tomatoes. More than 5.0 log reductions in the spent washing solutions (0.2 mg/ml THY + SDS 5 % + 2 mg/ml AA; 800 ppm H$_{2}$O$_{2}$) was observed. None of these antimicrobial washes changed the color, pH, texture, sensory quality of the tomatoes during 16-day storage at 4 and 22 °C. These treatments also achieved a 1.3 log reduction of total aerobic bacteria. Thus, washing with 0.2 mg/ml THY + SDS 5 % + 2 mg/ml AA and 800 ppm H$_{2}$O$_{2}$ as alternative to chlorine-based washing could be an effective method to inactivate Salmonella on tomatoes and reduce the transmission of pathogens from tomatoes to washing solutions.
Starting Page	661
Ending Page	670
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	3
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-04-18
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Antibacterial activities Grape tomato Shelf life Salmonella enterica Typhimurium Thymol Hydrogen peroxide Organic acid Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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